Simmer

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups.

It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.

File under: Breakfast for dinner.

To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.

The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the meatballs, of course, and they don't disappoint—lots of garlic and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

This simple pasta uses gluten-free buckwheat noodles to complement blanched veggies and a savory sauce for an easy weeknight dinner.

Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.

Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort.